Preservation of Foods.
Range
of Foods to Which Parabens May be Added.. 
In order to take advantage of their solubility and antimicrobial
profile, these parabens are generally used in combination at
0.05–0.10%. Common applications include the use of methyl and propyl parabens in the ratio of 2–3:1 in various
food products. Applications have been used or tested in bakery products, cheeses, soft drinks, beer, wines,
jams, jellies, preserves, pickles, olives, syrups, and fish
products.
A 3:1 combination of methyl and propyl paraben at 0.03–0.06% may be used to
increase the shelf life of fruit cakes, nonyeast pastries,
icings, and toppings. A 2:1 combination of the same esters may be used in soft
drinks and for marinated, smoked, or jellied fish products (0.03–0.06%), flavor
extracts (0.05–0.1%), preservation of fruit salads, juice drinks, sauces and fillings
(0.05%), jams and jellies (0.07%), salad dressings (0.1–0.13%), and wines (0.1%).
Parabens are effective at both acidic and
alkaline pH. The pH range for antimicrobial activity of parabens is 3–8,
compared to 2.5–4.0 for benzoate. Parabens are particularly useful in high-pH
foods where other antimicrobials are rendered ineffective. This can be seen
from Table 2 which shows the minimum inhibitory
concentration of parabens and other food additives against four types of molds at pH
5 and 9. It is believed that parabens exert their antimicrobial action in the
undissociated form; benzoic acid also operates in this way. Esterification of the carboxyl group retains the undissociated form of
the parabens over a wide pH range. The weaker phenolic group provides the acidity rather than
the carboxyl group; hence salt formations involve reactions with the phenolic
hydroxyl group.
Ref. Encyclopedia of Food Microbiology (Second Edition), 2014
Propylparaben, the n-propyl ester of p-hydroxybenzoic acid, occurs as a natural substance found in many plants and some insects, although it is
manufactured synthetically for use in cosmetics, pharmaceuticals, and foods.[1] It is a member of
the class of parabens. It is
a preservative typically found in
many water-based cosmetics, such as creams, lotions, shampoos, and bath
products. As a food
additive,
it has the E number E216.
Sodium propyl p-hydroxybenzoate, the sodium salt of propylparaben,
a compound with formula Na(C3H7(C6H4COO)O),
is also used similarly as a food additive and as an anti-fungal preservation
agent. Its E number is E217.
In
2010 the European Union Scientific Committee on Consumer Safety stated that it
considered the use of butylparaben and propylparaben as preservatives in
finished cosmetic products as safe to the consumer, as long as the sum of their
individual concentrations does not exceed 0.19%
Parabens are
preservatives used in a wide variety of personal care products and foods to
prevent the growth of microbes. These endocrine-disrupting chemicals can be
absorbed through skin, blood and the digestive system.[1]
FOUND IN: Shampoos, conditioners, lotions, facial and shower
cleansers and scrubs
WHAT TO LOOK FOR ON
THE LABEL: Ethylparaben,
butylparaben, methylparaben, propylparaben, isobutylparaben, isopropylparaben,
other ingredients ending in –paraben
WHAT ARE
PARABENS? Parabens are
actually several distinct chemicals with a similar molecular structure. Several
are common in a wide array cosmetic and personal care products: ethylparaben,
butylparaben, isobutylparaben, isopropylparaben, methylparaben and
propylparaben.MORE...
HEALTH
CONCERNS: Endocrine
disruption, cancer, developmental and reproductive toxicity MORE...
VULNERABLE
POPULATIONS: Pregnant women and
young children
REGULATIONS: Some forms of parabens are banned in Denmark (propyl and
butyl paraben, their isoforms and their salts) in cosmetics products for
children up to 3 years.[2]
HOW TO AVOID: Look
for products labeled “paraben-free” and read ingredient lists on labels to
avoid products with parabens. Many natural and organic cosmetics manufacturers
have found effective alternatives to parabens to prevent microbial growth in
personal care products. Some companies have created preservative-free products
that have shorter shelf lives than conventional products (six months to a
year).
Parabens have been safely used for almost 100 years as
preservatives in the food, drug and personal care and cosmetic industries.
Parabens (including methylparaben, ethylparaben, propylparaben,
butylparaben, isopropylparaben, and isobutylparaben) may be used in products
such as makeup, moisturizers, and hair care and shaving products. Contrary to
some reports, most major brands of deodorants and antiperspirants no longer
contain parabens.
- Preservatives like parabens may be used in cosmetics to
protect against microbial (e.g., bacteria, fungus) growth, both to protect
consumers and to maintain product integrity.
- In
the food industry, parabens have been used for more than 50 years as
preservatives and anti-microbial agents. Some fruits, such as blueberries,
contain parabens as a naturally occurring preservative. Parabens are widely
used in confectioneries, cereal-based snacks, dried meats, and much more.
FDA also participates on the Cosmetic Ingredient Review (CIR), an
independent panel of medical and scientific experts that meets quarterly to
assess the safety of cosmetic ingredients based on data in the published
literature, as well as data voluntarily provided by the cosmetics industry. FDA
takes the results of CIR reviews into consideration when conducting a safety
assessment.
- In 1984, CIR reviewed the safety of parabens
used in cosmetics and concluded that they were safe, even in
extremely large doses. Typically parabens are used at levels ranging from
0.01 to 0.3 percent, and the CIR concluded they were safe for use in
cosmetics at levels up to 25 percent.
- In 2012, the CIR reopened its safety report on
parabens to consider all new data. As it did in 1984, the expert panel
reaffirmed the safety of
cosmetic products in which parabens preservatives are used.
